Foods We Love: Tomatoes | Seventh Generation
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Foods We Love: Tomatoes

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Author: LisaFerber

Tomatoes are juicy, plump red vegetables. Yes, vegetables. I specify this because the discussion often arises as to whether they might be fruits. Turns out that a long time ago, 1893 to be exact, the Supreme Court ruled that the tomato is, in fact, a vegetable. You see, in 1883, Congress passed a new tariff act which added a 10-percent duty onto any whole vegetables brought into the country. Nobody cared much about it until the Nix family tried to bring a load of tomatoes imported from the West Indies into New York. Despite the clan's protestations that the tomatoes were fruits, the collector of the Port of New York insisted on charging the duty. After the Nix’s were forced to pay their tariff, they got angry enough to try to get their money back. This began a battle with the court that involved testimony from fellow produce merchants as well as the searching of a variety of dictionaries for definitions of other vegetables. Ultimately the court ruled that while tomatoes certainly are a fruit of the vine, they are served at dinner in such a manner that makes them fit in more with the vegetable category than the fruit category -- meaning, they are part of the meal, not the dessert.

 

Not only do the plump morsels have an interesting history, but one cup of these juicy nuggets provides 25 percent of your recommended daily allowance of Vitamin A, and 32 percent of your RDA of Vitamin C.

 

The cherry tomato, a smaller and sweeter version of the larger variety, is a key ingredient in this pasta dish, brought to us by myrecipes.com. And after you’ve enjoyed tossing this together, you can wipe up any mess with Seventh Generation Free & Clear Glass & Surface Cleaner, which is made with a biodegradable formula and leaves your countertops shiny and streak-free.

 

Bow Tie Pasta With Cherry Tomatoes, Capers, and Basil
Yield: 4 servings

 

  4 cups hot cooked bow tie pasta
  4 cups halved cherry tomatoes (about 2 pints)
  1/3 cup thinly sliced fresh basil
  1/4 cup chopped pitted niçoise olives
  2 tablespoons capers
  2 tablespoons extra-virgin olive oil
  3/4 teaspoon salt
  1/2 teaspoon crushed red pepper
  1/2 teaspoon freshly ground black pepper
  2 garlic cloves, minced
  Red wine vinegar (optional)

 

Preparation
Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.

 

photo: St0rmz

2
Comments

huggermom picture
huggermom
07/02/12
Can't wait to harvest the first one in my Minnesota charity garden. The kids are waiting at the shelter for those fresh little year pear tomatoes!
jjerribug picture
jjerribug
06/30/12
We have had a huge crop of cherry & grape tomatoes in our garden this year. Combined with our CSA, I am now looking for new recipes for tomatoes. Thanks! I do live this golden gazpacho on a hot day too - http://www.cooking4carnivores.com/2009/08/golden-gazpacho.html?m=0